In order to investigate possible interactions of phytate with protein and minerals in simplified animal diets, studies were conducted on the solubility of endogenous phytate, protein and essential minerals in a soybean-maize meal blend within a physiological relevant pH range. The blend was mixed with water for 10 min and then allowed to incubate at 40 degrees C (30 min) after adjustment of the pH. Finally, soluble phytate, protein, zinc, manganese and iron were determined. Phytate and mineral solubility was highly influenced by pH whereas protein solubility was less affected. Addition of 5 g Ca2+ kg(-1) drastically reduced the solubility of phytate, zinc, manganese and iron at pH above 4.4, indicating that the formation of insoluble phytate-mineral complexes is increased in the presence of calcium. The action of pepsin increased the solubility of protein and phytate at pH below 4, indicating that insoluble phytate-protein complexes are present at low pH. Calcium had the same solubilising effect as pepsin at pH 2-4 but to a lesser degree.

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BibTeX @article{Pontoppidan2007,author={Pontoppidan, Katrine and Pettersson, Dan and Sandberg, Ann-Sofie},title={Interaction of phytate with protein and minerals in a soybean-maize meal blend depends on pH and calcium addition},journal={Journal of the Science of Food and Agriculture},issn={0022-5142},volume={87},issue={10},pages={1886-1892},abstract={In order to investigate possible interactions of phytate with protein and minerals in simplified animal diets, studies were conducted on the solubility of endogenous phytate, protein and essential minerals in a soybean-maize meal blend within a physiological relevant pH range. The blend was mixed with water for 10 min and then allowed to incubate at 40 degrees C (30 min) after adjustment of the pH. Finally, soluble phytate, protein, zinc, manganese and iron were determined. Phytate and mineral solubility was highly influenced by pH whereas protein solubility was less affected. Addition of 5 g Ca2+ kg(-1) drastically reduced the solubility of phytate, zinc, manganese and iron at pH above 4.4, indicating that the formation of insoluble phytate-mineral complexes is increased in the presence of calcium. The action of pepsin increased the solubility of protein and phytate at pH below 4, indicating that insoluble phytate-protein complexes are present at low pH. Calcium had the same solubilising effect as pepsin at pH 2-4 but to a lesser degree.},year={2007},}

RefWorks RT Journal ArticleSR ElectronicID 66965A1 Pontoppidan, KatrineA1 Pettersson, DanA1 Sandberg, Ann-SofieT1 Interaction of phytate with protein and minerals in a soybean-maize meal blend depends on pH and calcium additionYR 2007JF Journal of the Science of Food and AgricultureSN 0022-5142VO 87IS 10SP 1886OP 1892AB In order to investigate possible interactions of phytate with protein and minerals in simplified animal diets, studies were conducted on the solubility of endogenous phytate, protein and essential minerals in a soybean-maize meal blend within a physiological relevant pH range. The blend was mixed with water for 10 min and then allowed to incubate at 40 degrees C (30 min) after adjustment of the pH. Finally, soluble phytate, protein, zinc, manganese and iron were determined. Phytate and mineral solubility was highly influenced by pH whereas protein solubility was less affected. Addition of 5 g Ca2+ kg(-1) drastically reduced the solubility of phytate, zinc, manganese and iron at pH above 4.4, indicating that the formation of insoluble phytate-mineral complexes is increased in the presence of calcium. The action of pepsin increased the solubility of protein and phytate at pH below 4, indicating that insoluble phytate-protein complexes are present at low pH. Calcium had the same solubilising effect as pepsin at pH 2-4 but to a lesser degree.LA engDO 10.1002/jsfa.2917LK http://dx.doi.org/10.1002/jsfa.2917OL 30